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Recipes for Obama's inaugural luncheon

These recipes were provided to the Joint Congressional Committee on Inaugural Ceremonies by the luncheon's cater, Design Cuisine of Arlington, Virginia. They have not been tested by Newsday.

SEAFOOD STEW

-6 (1-pound) Maine lobsters
-20 medium-size sea scallops

-36 large shrimp, peeled, cleaned and tail removed, about 2 pound.
-10 (1-ounce) pieces of black cod
-1/2 cup finely diced carrots
-1/2 cup finely diced celery
-1/2 cup finely diced leek
-1/2 cup finely diced peeled Idaho potato
-1 teaspoon kosher salt
-1 teaspoon ground white pepper or black pepper
-1/4 teaspoon ground nutmeg
-1 quart heavy cream
-1 cup dry vermouth (optional)
-10 (5-inch) puff-pastry rounds
-10 (3 1/2-inch) terrines or ramekins, or serving dish of your choice

1. Bring 1 gallon of water to a boil; poach lobsters, then shrimp, then black cod and last scallops. After seafood is cooked, remove from water; reserve water and bring to boil.

2. Cook all vegetables in liquid that was used for the seafood; remove vegetables when tender. Allow the liquid to continue to boil until only 1 quart of liquid remains. This will be the base for the sauce.

3. Bring seafood liquid back to a boil and add the vermouth and heavy cream and reduce by half, season with salt, white pepper and nutmeg to taste. You have reached your desired thickness when the sauce will cover the back of a wooden spoon. Set aside to cool.